The Role of the Dynamic Sensory Perception in the Reformulation of Shakes: Use of TDS for Studying the Effect of Milk, Fiber, and Flavor Addition
Tomadoni, Barbara, Fiszman, Susana, Moreira, María R., Tarrega, AmparoVolume:
83
Language:
english
Journal:
Journal of Food Science
DOI:
10.1111/1750-3841.14008
Date:
January, 2018
File:
PDF, 1.10 MB
english, 2018